The new home cook book

Make up about ten o'clock in the morning if wanted for tea ; if wanted for breakfast, make up about nine o'clock in the evenings and work in all the flour at the first fixing, then add as soon as you are up in the morning, one-half teaspoon of soda; mould your biscuit and they will be ready for baking when the oven is hot. With compressed yeast, about six hours all together is required. These are very delicate and delicious when properly made. VIRGINIA BISCUITS. Mrs. J. G. Hamilton. Rub a teaspoon of lard into a quart of flour, put the flour into a sifter and sift a teaspoon of soda with the YAI.UABLE RECIPES. flour, one teaspoon of salt, and one pint of buttermilk to moisten the flour ; after beating the mixture with a spoon until thoroughly mixed, turn it out on a biscuit board, work until smooth, cut it out with a cutter and bake with a steady heat. GREEN MOUNTAIN BISCUITS. Mrs. Lamkin, Evanston. Three cups milk, two cups sugar, one cup butter ; make a stiff batter at night with two tablespoons yeast, one-half the sugar and one-half the butter melted; in the morning add the other half of sugar and butter, and make it not quite as stiff as yeast bread ; two hours before tea make up the biscuits and set them to rise. GRAFTON BISCUITS. Boil two large, white potatoes, mash and pour boiling water on until of the consistency of gruel ; add one tablespoon of sugar and one teacup full of yeast when sufficiently cool ; set away to rise ; when light heat one pint of milk until warm enough to melt two tablespoons of butter , add salt and flour enough to make a thick batter ; set to rise , when light work twenty minutes ; set it to rise again, then roll out thin and spread melted butter over; cut out with a tumbler and lay one-half over the other prick in several places and set to rise ; then bake twenty minutes. FRENCH BISCUITS. Mrs. Lind. Two cups of butter, two cups of sugar, one egg, (or the whites of two,) half a cup of sour milk, half a teaspoon of soda, flour to roll ; sprinkle with sugar. RAISED BISCUITS. Hannah Johnson ; endorsed by Mrs. A. N. Sheppard. Take one and one-half pints of milk, one spoon of lard, two of white sugar, and one yeast cake or one-half a package of compressed yeast, and two quarts of flour; make a hole in the flour and put in all the ingredients ; set in a warui place to rise until morning, then mix all together and set to rise again ; when well risen, roll out rather thin, cut them out like biscuits, wet one edge with melted butter, and fold together like rolls ; when well risen, bake in a quick oven about twenty minutes. If made with compressed yeast, six and one-half hours will be sufficient to raise them in winter. TEA BISCUITS. Mrs. O. L. Parker. Make a good soda or cream biscuit ; mould it and roll it out half the thickness of common biscuit ; spread it over' with three or four spoons of melted butter ; then over this sprinkle half a coffee cup of best sugar ; roll up as compactly as you would a roll of jelly cake ; slice your roll off into inch thick slices ; lay these flat on your tins and bake as biscuits. They are very nice cold. TEA BISCUITS. Mrs. Norcross. One cup of hot water, two of milk, three tablespoons